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4/4

I'm just not a fan. I don't think the flavor combination works. Perhaps I didn't roast the swuash long enough (did 35 mins), but the sweetness was overpowered by the vinaigrette. I think the vinaigrette is AMAZING - but on something else, like fish or chicken. The finished product looks beautiful, and I am a huge cilantro lover, but sadly not a fan of this recipe. I followed the recipe to a T except that I rehydrated 2 red chilis and blended it in a food processor with the rest of the vinaigrette ingredients.

sugarjen85
from New York, NY
/ 12.01.2016

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This is OUTSTANDING! Do not let the simplicity of the ingredients fool you. The combination of sweet squash against the acidity and punch of this dressing is perfect. I used jalapeño and didn't have the cilantro and it was delicious. Next time, I'd drizzle some honey on the squash before baking to make an extra contrast between the squash and sauce. ENJOY!

nicolewadem
from Vail, CO
/ 06.22.2016

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Don't like acorn squash? DOESN'T MATTER. You will sop up the vinaigrette-y goodness using the roasted acorn squash, guaranteed. It really is, as someone else said, Lick-the-Plate-Good.

coffeemate
from New Berlin, WI
/ 05.01.2016

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Acorn squash are not my favorite , a bit mealy and not super flavorful IMO. But we get them in our CSA delivery. This recipe provides nice flavors and zing that really compliment the squash. Glad to have this in my repertoire.

wyliel
from Portland, OR
/ 03.04.2016

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4 star rating, no question. Like others, I would not have tried this recipe had it not gotten rave reviews. Vinaigrette may seem off balance, bit I assure you that once it meets the subtle sweetness of the roasted squash, it is a match made in heaven. It is Lick-the-Plate good. We paired it with seared salmon, and the vinaigrette is even good with that.

coffeemate
from New Berlin, Wisconsin
/ 02.16.2016

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I have made this many times using acorn squash and love it. Always great and easy. I just tried it with a mix of roasted butternut, summer zucchini squash & red onion. Still amazing!

lizperlman
from Evanston, IL
/ 06.10.2015

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Delicious! Such an unusual combination I almost didn't make it, but was convinced by all the positive reviews, and now hubby and I are fans. Didn't have any fresh chilies so used 1 tblsp. crushed red pepper, and used lemon since I don't care for lime. It is really wonderful. It had a nice kick but was not hot at all.

nani4eight
from Southern California
/ 11.27.2014

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Excellent! Love the flavors of the sauce with the squash! I used half a jalapeño pepper instead, seeds and pith removed. I don't handle spicy so well. I could have used the whole pepper though. Hardly tasted any heat.
Make more sauce. Its so good you'll want to use it generously.

dlaviano
from Brooklyn, NY
/ 11.24.2014

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This is my favorite fall recipe, and I don't even like squash! This is so good. Give it a chance.

R6_Princess
from Silicon Valley, CA
/ 09.08.2014

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One of my favorite Epicurious recipes. Much healthier than the traditional butter and brown sugar acorn squash. I've also used crushed red pepper spice instead of the minced fresh pepper.